Name: Instant Pot Corned Beef and Cabbage Recipe
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Cuisine: Irish-American
Ingredients: 2 lbs corned beef brisket; 6 garlic cloves; 1 large onion, sliced; 3 bay leaves; 8 whole peppercorns; 3 cups water; 2 cups carrots, sliced; 1 lb baby potatoes, halved (optional); 2 lbs head of cabbage, sliced into 6 pieces

There’s something so comforting about a classic corned beef and cabbage dinner, especially when it’s made effortlessly in the Instant Pot. This Instant Pot Corned Beef and Cabbage Recipe is perfect for those chilly evenings when you want a hearty meal without spending hours in the kitchen. I love how the pressure cooker turns a traditionally slow-cooked dish into a weeknight-friendly feast.

What’s really special about this recipe is how the flavors meld perfectly thanks to the hands-off cooking power of the Instant Pot. You get tender, juicy corned beef infused with garlicky, peppery notes, and perfectly cooked veggies that soak up all the goodness. It’s one of those meals that impresses without the fuss—trust me, you’ll want to keep this recipe in your regular rotation.

Ingredients You’ll Need

Each ingredient in this Instant Pot Corned Beef and Cabbage Recipe plays an important role, building layers of flavor while working well together. When shopping, I recommend looking for fresh vegetables and a good quality corned beef brisket, preferably one that’s already brined for convenience and taste.

Corned beef brisket: Look for a brisket that’s around 2 pounds; pre-brined or seasoned ones save time and add great flavor.
Garlic cloves: Whole cloves mellow out and infuse the broth during pressure cooking, adding a subtle sweetness.
Large onion: Sliced onion brings a natural sweetness and depth to the cooking liquid.
Bay leaves: These add a herbal aroma that complements the meat beautifully.
Peppercorns: Whole peppercorns give just the right hint of spice without overpowering.
Water: The cooking liquid that tenderizes the beef and carries the flavors.
Carrots: Sliced for just the right bite; they add a pop of color and natural sweetness.
Baby potatoes: Halved, they soak up the savory juices and add heartiness to the meal. Optional but highly recommended!
Cabbage: Sliced into large wedges; it cooks quickly in the Instant Pot and balances the dish with freshness.

Variations

I like to mix things up now and then with this Instant Pot Corned Beef and Cabbage Recipe — it’s easy to customize depending on what you like or what’s on hand. Feel free to experiment and make this dish your own.

Spicy kick: Adding a pinch of crushed red pepper flakes in the cooking liquid gives the corned beef a subtle heat that I love on cooler days.
Vegetarian twist: Swap out the corned beef and cook cabbage, potatoes, and carrots with vegetable broth and seasonings for a lighter version.
Additional vegetables: I sometimes add parsnips or turnips along with the potatoes for extra root veggie goodness.
Reduced salt: If your corned beef is very salty, consider lowering the added water slightly or rinsing the brisket before cooking to balance flavors.

How to Make Instant Pot Corned Beef and Cabbage Recipe

Step 1: Load up the Instant Pot with flavor

Start by placing your corned beef brisket into the Instant Pot. Add the garlic cloves, sliced onion, bay leaves, peppercorns, and water—the flavorful broth that not only tenderizes your meat but also infuses it with all those wonderful aromas. It’s like building the foundation of comfort right in your pressure cooker.

Step 2: Pressure cook the brisket

Seal the lid and set your Instant Pot to high pressure for 90 minutes. This might seem like a long time, but trust me, it’s what makes the brisket fork-tender and juicy. I’ve learned that patience here pays off big time—don’t rush the process to avoid a chewy result.

Step 3: Release and add the veggies

Once cooking is done, let the Instant Pot naturally release pressure for 20 minutes—this gentle release helps the meat stay moist. Then, carefully vent any remaining pressure before opening the lid. Now it’s time to add your carrots, potatoes, and cabbage on top of the brisket.

For smaller Instant Pots (6-quart), you might need to do the veggies in batches or temporarily remove the meat to fit everything properly. An 8-quart model makes this super easy as it can hold everything at once.

Step 4: Quick cook the vegetables

Seal the lid back on and pressure cook on high for just 3 minutes—this brief cook time ensures the veggies are tender but not mushy. When the timer’s up, perform a quick release to stop the cooking. This step keeps your cabbage crisp and your potatoes perfectly done.

Step 5: Slice and serve

Remove the beef and slice it against the grain for maximum tenderness. Arrange the meat and vegetables on a platter or individual plates, ladle some of that rich cooking liquid over everything, and you’re ready to feast! It’s that simple, and the result is incredibly satisfying.

How to Serve Instant Pot Corned Beef and Cabbage Recipe

The image shows a raw rectangular cut of red meat with white fat streaks placed on a white marbled surface in the center. Surrounding it are several bowls: at the top left, a white bowl filled with small round yellow potatoes, at the bottom left, a white bowl with sliced yellowish potatoes, at the top right, a white bowl containing a light yellow liquid, and at the right middle, a white bowl with small orange cubes. Near the meat at the top, there are three dried brown bay leaves and scattered black and white peppercorns on the white marbled surface. At the bottom right corner, a light green leafy vegetable with large textured leaves is visible. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple—sometimes just a sprinkle of freshly chopped parsley adds a bright, fresh touch that contrasts nicely with the rich corned beef. A dollop of spicy mustard or horseradish on the side is also my go-to for adding a little zing.

Side Dishes

This meal shines on its own, but if you want to round it out, I usually serve it with buttery dinner rolls or a crusty rye bread. For something lighter, a crisp green salad complements the hearty flavors perfectly.

Creative Ways to Present

For special occasions, I’ve assembled the sliced corned beef and veggies in a large serving dish layered like a rustic platter. It’s always a hit at gatherings when I add small bowls of mustard, pickles, and sour cream around the platter so guests can customize their plates.

Make Ahead and Storage

Storing Leftovers

I store leftover corned beef and cabbage in airtight containers in the fridge—usually, it keeps well for up to 4 days. Just make sure to separate the meat and veggies if possible to avoid sogginess.

Freezing

While I don’t recommend freezing the potatoes because they get mushy, the corned beef and cabbage freeze beautifully. Just pack everything well and defrost overnight in the fridge when you’re ready to enjoy it again.

Reheating

When reheating, I prefer warming leftovers gently on the stovetop or in the microwave with a splash of broth to keep the meat moist. Avoid overheating to maintain the tender texture that makes this dish so comforting.

FAQs

Can I use frozen corned beef in this Instant Pot Corned Beef and Cabbage Recipe?

Yes, you can use frozen corned beef, but keep in mind it will take longer to come to pressure. I recommend adding about 15 extra minutes to the cooking time to ensure it’s fully tender.
How do I know when the corned beef is done in the Instant Pot?

The corned beef should be fork-tender and easily sliced against the grain. If it’s still chewy, you can pressure cook it for an additional 10-15 minutes until tender.
Can I skip the potatoes or add other vegetables?

Absolutely! Potatoes are optional, and you can add other root vegetables like parsnips, turnips, or even Brussels sprouts depending on your preference.
Is it necessary to do a natural release for the meat?

Yes, a natural release helps keep the meat moist and tender. For tougher cuts like corned beef, it’s best to allow at least 20 minutes before quick releasing.
Can I make this recipe in a slow cooker instead of an Instant Pot?

Yes, a slow cooker works well but will take several hours (usually 8-10 on low). The Instant Pot speeds up the process dramatically without sacrificing flavor or tenderness.

Final Thoughts

I really can’t recommend this Instant Pot Corned Beef and Cabbage Recipe enough if you love flavorful, comforting meals without hours of babysitting the stove. It’s become my go-to for St. Patrick’s Day or just a cozy family dinner. Give it a try—you’ll appreciate not only the rich taste but the ease of preparation that lets you spend more time enjoying good company and less time cooking.